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The semi-cured sheep’s cheese is the youngest of the three types of curing. It is a cheese elaborated from raw Manchega sheep's milk from our own livestock. It does not contain egg lysozyme or lactose.
Tasting: creamy texture and is of an ivory white colour. Lactic smell which is reminiscent of cream, butter and yogurt. Pleasant and elegant taste.
All our cheeses are suitable for persons who are allergic to eggs or are lactose intolerant..
AWARDS
WORLD CHAMPIONSHIP CHEESE CONTEST
GOLD 99.30 Points World Championship Cheese Contest International (2020)
WORLD CHEESE AWARDS
Gold Medal (2013, 2016, 2020)
Silver Medal (2007, 2010, 2019)
Bronze Medal (2014, 2015)
What is the secret of this unique sheep's cheese? A careful elaboration and curing process where technology manages to combine the characteristics of an artisan cheese - taste, aroma, texture, nutrition - with the precision of procedures which ensure its quality and health and that enables us to offer a high-quality gourmet cheese.
All our cheeses are elaborated without egg lysozyme. Only lactose-free cheese is elaborated in our cheese factory.
As a result, all three types of curing are elaborated with raw milk from the farm's own flock and natural rind: the fact that the milk is raw allows the natural ferments to be preserved, which means that the cheese can develop its own nuances, impossible to obtain with other types of standard ferments. To obtain this quality milk, the livestock are housed in excellent conditions and fed with the best fodder and hay, produced on the same farm and to which aromatic plants from the Dehesa itself are added, imbuing the cheeses with a unique and special touch.
All our cheese formats and sizes are presented in gift format.
Price €/kg:
Small format: 30€/kg
Large format: 30'13€/kg
